Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets

This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna (Thunnus thynnus) during refrigerated storage, and furthermore analyzes whether the clay diffuses from the package to food. SPI films with: CEO (SPI-CEO), MMT (SPI-MMT), or both CEO and MMT (SPI-MMT-CEO), were prepared and used to cover tuna fillets during 17 days of storage at 2 °C. Polyethylene films were also used as control. Protein films nanoreinforced with 10 g MMT/100 g SPI and activated with CEO were able to decrease microbial growth (evaluated by TVBN and microorganism counts) and lipid autooxidation (evaluated according to the TBA index, FTIR and color parameters) of tuna fillets during the storage period studied. The presence of clay seemed to favor the release of the active principles of clove oil by prolonging its antimicrobial (especially effective to inhibit Pseudomonas spp.) and antioxidant activity over time without observing the diffusion of the clay's own metals (Si and Al) from the nanocomposite materials to the muscle of fish. These results are encouraging for the use of nanocomposite films in food packaging.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets

This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna (Thunnus thynnus) during refrigerated storage, and furthermore analyzes whether the clay diffuses from the package to food. SPI films with: CEO (SPI-CEO), MMT (SPI-MMT), or both CEO and MMT (SPI-MMT-CEO), were prepared and used to cover tuna fillets during 17 days of storage at 2 °C. Polyethylene films were also used as control. Protein films nanoreinforced with 10 g MMT/100 g SPI and activated with CEO were able to decrease microbial growth (evaluated by TVBN and microorganism counts) and lipid autooxidation (evaluated according to the TBA index, FTIR and color parameters) of tuna fillets during the storage period studied. The presence of clay seemed to favor the release of the active principles of clove oil by prolonging its antimicrobial (especially effective to inhibit Pseudomonas spp.) and antioxidant activity over time without observing the diffusion of the clay's own metals (Si and Al) from the nanocomposite materials to the muscle of fish. These results are encouraging for the use of nanocomposite films in food packaging.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets

This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna (Thunnus thynnus) during refrigerated storage, and furthermore analyzes whether the clay diffuses from the package to food. SPI films with: CEO (SPI-CEO), MMT (SPI-MMT), or both CEO and MMT (SPI-MMT-CEO), were prepared and used to cover tuna fillets during 17 days of storage at 2 °C. Polyethylene films were also used as control. Protein films nanoreinforced with 10 g MMT/100 g SPI and activated with CEO were able to decrease microbial growth (evaluated by TVBN and microorganism counts) and lipid autooxidation (evaluated according to the TBA index, FTIR and color parameters) of tuna fillets during the storage period studied. The presence of clay seemed to favor the release of the active principles of clove oil by prolonging its antimicrobial (especially effective to inhibit Pseudomonas spp.) and antioxidant activity over time without observing the diffusion of the clay's own metals (Si and Al) from the nanocomposite materials to the muscle of fish. These results are encouraging for the use of nanocomposite films in food packaging.Fil: Echeverría, Ignacio. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigaciones Geológicas. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Centro de Investigaciones Geológicas; ArgentinaFil: López Caballero, María Elvira. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Gómez Guillén, María Carmen. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; ArgentinaFil: Montero, María Pilar. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; Españ

Biodegradable Films Containing Clove or Citronella Essential Oils against the Mediterranean Fruit Fly Ceratitis capitata (Diptera: Tephritidae)

A concentration-response bioassay against the Mediterranean fruit fly, Ceratitits capitata, was performed to evaluate the insecticidal activity of biodegradable films containing clove (Eugenia caryophyllata, Myrtaceae) or citronella (Cymbopogon nardus, Poaceae) oils. We recorded the time of knock down flies after the exposure to soy protein-lignin films incorporated with 3% food grade clove or citronella essential oils, or control films without bioactive. The vapors of clove released from the film containing 3% essential oil were efficient to trigger the tumbling of the flies (40% after 4 h exposition) and after 20 h 90% of the flies died. However, films containing citronella essential oil had poor insecticidal activity. Citronella oil have a much higher insecticidal activity in a pure form, but probably one or both of their main bioactive compounds (citronellal and geraniol) were poorly released from the films. In this work, for the first time, a novel packaging system controlling the release of essential oil of clove with good insecticidal activity against Ceratitits capitata was achieved, that can be used to improve quality of fruit and for food products.Fil: Arancibia, Mirari. Universidad Autónoma de Madrid; EspañaFil: Rabossi, Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquimicas de Buenos Aires; Argentina. Fundación Instituto Leloir; ArgentinaFil: Bochicchio, Pablo Alejandro. Fundación Instituto Leloir; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquimicas de Buenos Aires; ArgentinaFil: Moreno, Silvia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Investigaciones Bioquimicas de Buenos Aires; Argentina. Fundación Instituto Leloir; ArgentinaFil: López Caballero, María Elvira. Universidad Autónoma de Madrid; EspañaFil: Gómez Guillén, María del Carmen. Universidad Autónoma de Madrid; EspañaFil: Montero, Pilar. Universidad Autónoma de Madrid; Españ

Structure, Functionality, and Active Release of Nanoclay–Soy Protein Films Affected by Clove Essential Oil

Nowadays, there is a pronounced interest in the potential use of biopolymer/layered silicate systems as active food packaging. This manuscript studied the effect of clove essential oil addition to soy protein–montmorillonite (MMT) films on the material’s structure, functionality, and active release. Active nanocomposite films were prepared by casting from aqueous dispersions containing soy protein isolates (SPI), glycerol, different concentrations of MMT and clove essential oil. Besides the important antioxidants and antimicrobial properties provided to nanocomposite films, the addition of clove essential oil exerted a plasticizing effect, which was verified in a decrease in the tensile strength and elastic modulus (up to 50 and 75 %, respectively) and an increase of the water content of films (up to 20 %). But the nanoclay caused a further strengthening effect in films containing CEO. While nanocomposite films containing 10 g MMT/100 g SPI reached an increase of 105 and 200 % in tensile strength and Young’s modulus, respectively, and a decrease of 340 % in their elongation at break, those that also contained CEO reached higher variations (230, 345, and 290 %, respectively). Clove essential oil presence also favored the exfoliation of montmorillonite into the soy protein matrix, while the nanoclay seemed to promote the release of active compounds, occasionally modifying the antimicrobial activity of films as well as the release of some of its Si and Al ions after being in contact with water (at least twice).Centro de Investigación y Desarrollo en Criotecnología de Alimento

Transport Phenomena in Films and Coatings Including Their Mathematical Modeling

In the present chapter, two examples related to transport phenomena in films and coatings are discussed. One of them represents the heat and mass transfer process in fried foods that were covered with an edible coating based on methylcellulose (MC). This is an alternative to reduce oil uptake (OU) in fried foods due to its lipid-barrier properties. The following aspects are discussed: (1) mathematical modeling of heat and moisture transfer during the deep-fat frying of food, (2) experimental validation of the mathematical model with regard to the temperature profiles and the water losses from the food product, (3) analysis of the relationship between the OU measurements and microstructural changes developed, and (4) performance of applying an edible coating based on MC on a food model dough system. The mathematical model of the frying process based on the numerical solution of the heat and mass transfer differential equations under unsteady-state conditions was proposed and solved. It allows simulating satisfactorily the experimental data of temperature and water content during the different frying stages. OU was also linearly correlated with water loss at the initial frying stage. A simple equation for OU as a function of frying times was proposed, considering the microstructural changes developed during the frying process. The presence of MC coating reduced the OU, modifying the wetting properties and also becoming a mechanical barrier to the oil. The second example represents the mathematical modeling of potassium sorbate release from a starch biodegradable active film to a model food system represented by a gel in contact with the active film. Mass transfer partial differential equations in nonstationary conditions were numerically solved using the finite element method. The model assumes a constant initial mass of antimicrobial in the active film that diffuses through the film penetrating in the food system. The numerical solution allowed the determination of the diffusion coefficients of the antimicrobial agent in both, the film and the gel. Concentration profiles were simulated to predict the time period in which the antimicrobial concentration can be maintained above the critical inhibitory concentration in the packaged food. Experimental data of sorbate diffusion from active films and from a liquid solution to the semisolid medium were compared with the predicted concentration profiles. The model allows the simulation of nonstationary diffusion of different additives incorporated to polymeric matrixes, taking into account the preservative concentration in the film and the dimensions of the semisolid food system.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Nueva estrategia didáctica para fomentar la participación del alumnado en el proceso de aprendizaje en el ámbito de la tecnología farmacéutica (continuación)

Depto. de Farmacia Galénica y Tecnología AlimentariaFac. de FarmaciaFALSEsubmitte

Creación de un nuevo recurso educativo virtual para estudiantes de grado en Farmacia

Depto. de Farmacia Galénica y Tecnología AlimentariaFac. de FarmaciaFALSEsubmitte

Creación de nuevo recurso educativo virtual para estudiantes de grado en Farmacia

Depto. de Farmacia Galénica y Tecnología AlimentariaFac. de FarmaciaFALSEsubmitte

Creación de un nuevo recurso educativo virtual para estudiantes de grado en Farmacia

Creación de un nuevo recurso educativo virtual para estudiantes de grado en Farmacia sobre la serialización de los medicamentos y los procesos de mezclado